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Celeriac, parsnip and apple soup with caramelised onion

This celeriac, parsnip and apple soup with caramelised onion is a delicate yet filling soup, which can be served cold too. It’s vegan, gluten-free and flavoursome. Serve it with crusty rolls or flatbread. It's also a perfect starter  at a dinner party.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 parsnips
  • 1 brown onion
  • 2 cloves of garlic
  • 1 medium celeriac
  • 1 green apple
  • 1 bay leaf
  • 1 litre vegetable stock
  • Cinnamon optional
  • Pumkin or sunflower seeds to serve
  • For the caramelised onion:
  • 1 red onion
  • 1 Tbsp olive oil
  • 2 Tbsp Apple cider vinegar
  • 2 Tbsp honey or maple syrup
  • 1 pinch of cinnamon
  • To serve: pumpkin or sunflower seeds

Method
 

  1. Peel and dice the celeriac, parsnip and apple.
  2. Thinly chop the onion and garlic.
  3. Heat the oil in a pot, then gently sauté the onion for 5 minutes. Add the garlic, then stir for a minute.
  4. Add the chopped vegetables bay leaf and the stock then bring to the boil and turn down the heat.
  5. Put a lid on and gently simmer for 10 minutes, then add the apple and cinnamon . Cook for another 5 minutes or so until tender.
  6. Meanwhile, cut the onion into thin rings. Heat the oil in a frying pan and cook the onion over low heat for 8 minutes. Add the vinegar, cinnamon and honey or maple syrup, then caramelise for a couple of minutes.
  7. When the soup is ready, remove the bay leaf, then blitz until you get a smooth soup, using a stick blender.
  8. Serve with the caramelised onion and some seeds.